Int J Stomatol

Inter J Stomatol ›› 2013, Vol. 40 ›› Issue (6): 710-713.doi: 10.7518/gjkq.2013.06.003

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Preliminary study on bovine enamel demineralization by different kinds of tea in vitro

Liu Xin1, Tan Lijun2, Li Tao1, Huang Shiyan1   

  1. 1. State Key Laboratory of Oral Diseases, West China Hospital of Stomatology, Sichuan University, Chengdu 610041, China; 2. State Key Laboratory of Oral Diseases, Dept. of Orthodontics, West China Hospital of Stomatology, Sichuan University, Chengdu 610041, China
  • Received:2013-03-12 Revised:2013-07-29 Online:2013-11-01 Published:2013-11-01

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Abstract:

Objective Bovine enamel demineralization conditions after immersion in different kinds of tea were compared. Methods The changes in calcium and phosphate composition after immersion of the enamel in different kinds of tea were analyzed biochemically. Two-way ANOVA in SPSS 16.0 software package was used for statistical analysis. Results Highly significant differences were found in the demineralization abilities among the different kinds of tea(P<0.05). Significant differences were also found in the demineralization abilities between each of the four kinds of tea and that of artificial saliva(P<0.05). Enamel demineralization was found to be slower when immersion time was prolonged. Conclusion Enamel demineralization can be caused by immersion in the four kinds of tea. Compared with artificial saliva, enamel demineralization caused by tea is not serious(P<0.05), indicating that tea is an ideal healthy beverage.

Key words: tea, enamel, demineralization, remineralization

CLC Number: 

  • R 783.5

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